What is Resveratrol ?

Resveratrol (3,5,4′-trihydroxy-trans-stilbene)
is a stilbenoid,
a type of natural phenol, and a phytoalexin produced by several plants in response to injury
or, when the plant is under attack by pathogens such as bacteria or fungi. Sources
of resveratrol in food include the skin of grapes, blueberries, raspberries, mulberries.

Sources

polygonum cuspidatum

polygonum cuspidatum is used as raw
material, extracted, extracted resveratrol crude, and then purified. Crude
extraction technologies include organic solvent extraction method, the new
method of alkaline extraction and enzymatic extraction method. New methods like
microwave-assisted extraction, CO2 supercritical extraction and ultrasonic
extraction are also applied. The main purpose of purification is to extract
cis-resveratrol and trans-resveratrol and polydatin from raw resveratrol to
obtain trans-resveratrol. Common methods of purification are chromatography,
silica gel column chromatography, thin-layer chromatography, high performance
liquid chromatography and the like.

Biochemical synthesis

Because of the low concentration of resveratrol
in the plant and the high extraction cost, using chemical, biological, genetic
engineering and other methods to obtain resveratrol has become an indispensable
means for its development process. The roadmap to synthesis resveratrol is as
follows:

Food sources

Resveratrol is found in grapes, wine, grape
juice, peanuts, cocoa, and berries of Vaccinium species,
including blueberries, bilberries, and cranberries .

In grapes,
resveratrol is found only in the skins. The amount of resveratrol in grape
skins varies with the grape cultivar, its geographic origin, and exposure to
fungal infection The amount of fermentation time a wine spends in contact with grape skins is
also an important determinant of its resveratrol content. Because grape skins
are removed early during the production process of white and rosé wines, these
wines generally contain less resveratrol than red wines .
Therefore, because of variations between types of wine, vintages, and regions,
it is very difficult to provide accurate estimates of resveratrol content in
the thousands of wines from worldwide wineries. Yet, it appears that
resveratrol content in wine is usually low, highly variable and unpredictable,
and resveratrol is only a minor compound in the complete set of grape and wine
polyphenols .